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Farm Shed Dinners


Local Product. Local Talent.

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Farm Shed Dinners


Local Product. Local Talent.

 

Chefs & Farmers 

Farm Shed Dinners will feature local chefs creating unique menus sourcing product from local farmers for special, one night only events.

 

Sign up here to recieve updates about all our Farm Shed Dinners

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Dinners


Learn about our dinners and purchase tickets

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Dinners


Learn about our dinners and purchase tickets

Farm Shed Dinner - PACHA August 25th
80.00

Join us as we welcome Alejandro & Masaru with PACHA Chefs from Houston! Alejandro & Masaru bring a unique interpretation of Colombian & Asian flavors with PACHA Chefs executing special events throughout Houston and we are excited to welcome them to Dallas!

Menu:

Arepa | Fried Chicken | Waffle-Bacon Panko | Cilantro Butter | Bourbon Honey

Quinoa Salad | Seasonal Fruit | Cucumbers & Mint | Crunchy Salty Almonds | Orange Zest | Poppy Seed & Lychee

Ceviche Nikkei | Salmon | Panca-Yuzu Leche de Tigre | Strawberries | Radish | Cancha | Purple Sweet Potato Puree | Chorizo Oil.

Mini Bandeja Paisa | Baby Tenderloin | Chicharron | Red Beans | Jasmine Rice | Ahogado |Torched Avocado.

Guanabana Panna Cotta | Quinoa tuile | Lucuma Manjar Blanco.

 

Get your tickets for this one because they will not be around for long!

 

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Farmers


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Farmers


8-25-16

 

We are excited to team up with Texas Honeybee Guild for our August dinner!

The Texas Honeybee Guild promotes the health and well-being of bees in Texas through educational programs and urban micro-apiaries while building awareness of bees and how they play a part in our world

 

 

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Chefs


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Chefs


Chef Masaru Fukuda is Japanese but was born in Lima-Peru. After moving to the United States, he graduated from Louisiana State University with a Bachelors Degree in Fine Arts. He worked as a graphic designer for 5 years but did not find fulfillment there. He decided to follow his heart and passion and became a line cook at a restaurant.

He has worked in the restaurant industry for the past 9 years. From being a line cook he moved up to Sous Chef and worked 5 years at Latin Bites (South American Restaurant).  After those great years, he started to work for Kata Robata and was trained by a James Beard Award nominee for a year. Thanks to his training and hard work he landed as the Executive Chef at Max’s Wine Dive.

Chef Masaru’s background in cuisine is Peruvian and also Nikkei (the fusion of Peruvian and Japanese cuisines). With this concept, he partnered up with chef Alejandro Betancourt and started PACHA Private Chefs and Creative Catering.

 

Alejandro Betancourt - Chef / Partner at PACHA Private Chefs and Creative Catering